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Sunday, May 1, 2016

STRAWBERRY JALAPENO JELLY

2 pounds = 4 cups crushed strawberries5 large/7 small = 1 cup diced jalapeños1/4 cup lemon juice1.75 sure jell powdered pectin packet7 cups sugarcanning jars with lids and rings (makes about 4.5 pints) or about 20 4oz jelly jarsUse large stock pot(s) to sterilize your canning jars and lids. Put jars and lids in each pot and fill with water until there's about an inch above your jars. Bring pot(s) to a boil, let boil for 5 minutes and then remove jars and lids, drain and set aside.While the jars are sterilizing, bring strawberries, jalapeños, lemon juice and pectin to a boil. Once boiling, add sugar one cup at a time and stir until it's completely dissolved. Bring back up to a boil and then lower temp and let simmer for one minute.Bring your two stock pots back up to a boil. Fill jars with jelly mixture and place lids on jars and screw on rings. Once the water is boiling in your pots, place the jelly jars in the water and let boil for 10 minutes.Tastes delicious served over cream cheese with crackers, on toast with butter or on cornbread! Even really good glazed over chicken or pork!Recipe from: http://allrecipes.com/recipe/180695/jalapeno-strawberry-jam/

Jelly while simmering

In jars!

We couldn't resist and ate some jelly with cream cheese before it set!